Pasta Al Forno
Anne Gravelle
ingredients
- 1 lb rigatoni pasta (450g)
- 4 tablespoons extra virgin olive oil (60ml)
- 2 garlic cloves, chopped
- 1 large eggplant, cubed
- 15 infornate olives, pitted and chopped
- 10 large sun-dried tomatoes, chopped
- 2 dried chili pepper, crushed (optional)
- 1 jar of tomato puree (750ml)
- 0.8lb freshly grated mozzarella (400g)
- smoked scamorza cheese, as much as desired, roughly chopped
- freshly grated parmigiano cheese for sprinklingsalt to taste
directions
- 1
To start your Pasta al Forno:
- 2
Preheat oven to 400 degrees Fahrenheit.
- 3
While the rigatoni cooks in salted boiling water, prepare the sauce. In a saucepan heat up olive oil and sautà garlic, eggplant, olives, sun-dried tomatoes and chili peppers for a few minutes. Add tomato puree and salt. Let cook for approximately 10 minutes on medium heat.
- 4
Drain rigatoni, add to the saucepan, sprinkle with some parmigiano and cook for another 30 seconds.
- 5
Place half the rigatoni in a baking dish, adding a layer of half of the mozzarella, half of the scamorza and another sprinkle of parmigiano cheese over the pasta.
- 6
Add the remaining rigatoni, and follow with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown.
Source: Anne
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